Ingredients for 2 ½ cups
1 cup of dry garbanzo beans
6 cups of water
3 garlic cloves smashed
3 tsp. of fresh lemon juice
1/3 cup of tahini
Coarse sea salt
Extra virgin olive oil
1 mint sprig
In a stock pan over medium heat, add the water and the garbanzo beans and cook covered for 1 hour, until the garbanzos are tender. Turn off the heat and let cool down. In a food processor, puree the garbanzos with the garlic, tahini and lemon juice. Salt to taste. You may need to add up to 4 tablespoons of the garbanzo liquid. This paste can be kept in an air tight container in the refrigerator for a week. Before serving, spread it on a dish, garnish with the mint sprig and add some drops of olive oil. Serve with pita bread.
Back to Savoir Faire | The Pleasures of the Palate